Boneless Half Ham with Pineapple and Cherries

Makes 12-16 servings

1/2 cup brown sugar

1/2 cup honey

2 (20-ounce) cans pineapple rings, 1/2 cup juice reserved

1 (12-ounce) jar Maraschino cherries without stems, 1/4 cup juice reserved

Fantasma's Finest Sugar-Cured Boneless Ham Half 4-6 lbs (fully cooked)

Cloves

Fresh rosemary sprigs, for garnish

Preheat the oven to 375° F.

In a saucepan over medium-low heat, combine brown sugar, honey, pineapple and cherry juice and reduce the liquid down until it is syrupy, about 25-30 minutes. Be sure to stir the liquid occasionally to make sure it does not scorch.

Using a sharp knife, score the ham and press cloves into triangular cross hatches.

Using toothpicks to secure, decorate ham with pineapple rings and place a cherry in the center of each.

Place prepared ham in a roasting pan fitted with a rack, add 1/2 cup water to the bottom of the pan, tent with aluminum foil and bake for 45-55 minutes.

Raise oven temperature to 425° F. Remove the foil and continue to cook until sugar caramelized, about 15 minutes, and the ham reaches and internal temperature of 130° F. on a meat thermometer. Allow ham to cool then slice a serve with pineapple/cherry mixture in syrup on the side.